Roasted Winter Vegetables

Sam Jones/Quinn Brein


1 firm eggplant, cut into cubes
sea salt
2 or 3 parsnips, peeled and diced
1 large winter squash, peeled and cut into cubes
4 carrots, peeled and diced
1 to 2 fennel bulbs, sliced
2 large red onions, sliced
6 cloves garlic, sliced
1/4 cup olive oil
2 to 3 tablespoons freshly chopped rosemary
crushed red pepper flakes, to taste


Place a colander over a large bowl and add eggplant pieces. Sprinkle liberally with sea salt and toss eggplant a few times. Leave the colander to drain over the bowl for 30 minutes. Rinse away salt and pat eggplant until completely dry.

Preheat oven to 400 degrees F.

Put vegetables and garlic in a large bowl and add oil. Toss to coat all veggies. Sprinkle with rosemary and crushed pepper flakes and toss again. Arrange vegetables in a single layer in a large roasting pan. Roast vegetables, turning them occasionally so they don’t stick or burn, until they are browned and tender, about 40 to 60 minutes.


6 to 8 servings

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